I’ve been trying to write about our new Gluten-Free Recipes collection, but gluten is complicated, and I’ve been going cross-eyed while researching it. (My heart goes out to all of you with celiac!) Wheat, rye and barley are bad, but corn, rice and quinoa are fine. Obviously, pasta and breads and any sort of flour are out unless labeled gluten-free, and most people with a gluten-intolerance are well-versed in which foods to avoid. However, most of us who may occasionally have to cook for those on a gluten-free diet are not quite as educated.

When our expert determined which of our existing recipes do fall under that gluten-free category, she also provided me with this list of some surprising foods that may contain gluten:

Chicken or vegetable broth

Soy sauce

Apple cider vinegar

Alcohol (any, as it may be wheat-based)

Mayonnaise (some brands can’t guarantee the source ingredients, such as vinegar, are gluten-free; also, see contamination note on mustard below)

Envelopes (I realize this isn’t a food, but I was shocked to find out that the adhesive on envelopes contains gluten!)

In fact, many condiments, like the Dijon mustard and mayo above, can be contaminated by a knife, and just one tiny bread crumb can trigger a reaction for those with gluten sensitivities. However, using squeeze bottles cuts down on the chance of contamination.

Of course, many specific brands of these products do not contain gluten; if you’re unsure, check the label or the product’s website.

But for those who do need to follow a gluten-free diet – or are cooking for someone who does – I hope this list provides a little bit of insight. I know I was surprised by about seven out of 10 of those items, but I’m sure we missed a few. Are there any other surprising foods containing gluten that should be mentioned?

Comments

It gets easier over time. My husband is a celiac and the availability of GF foods has increased dramatically since the ‘voluntary gluten-free eaters’ have surfaced. Funny how a diet craze is recognized by food producers and restaurants but the disease was largely ignored.
I would add that if, while dining out, you have ANY issue making your dietary restrictions understood, either ask to speak to the chef or go elsewhere. Kitchen contamination of food prepared with GF ingredients is common, so if you are highly sensitive don’t take a chance

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